This delicious recipe is slightly adapted from Nigella’s Kitchen cookbook. By all means have a go at making hers, but I like this one a little better because the base is a bit simpler, I don’t think you need the extra 3 egg yolks in the filling and instead of having a sour cream topping I poke chopped up peanut butter Oreo’s into the batter. But whatever works for you. I’ve also made it her way, and both cheesecakes are utterly delicious. Like most cheesecakes this tastes even better the next day, so it’s a good idea to make it the night before and let it chill in the fridge.
150 grams plain biscuits, crushed
60 grams melted butter
500 grams cream cheese at room temperature
200 grams sugar
125 mls sour cream
250 grams smooth peanut butter
1 packet peanut butter Oreo’s, chopped roughly
- Preheat the oven to 170 degrees C and grease and line a springform tin. Mix the base ingredients together and press into the base of the tin. Pop in the fridge while you’re preparing the filling.
- Place all the filling ingredients EXCEPT the Oreo’s in a bowl or food processor and blend until very well combined. Pour into the prepared tin.
- Poke the chopped biscuits into the batter, then place the cheesecake into the oven for about an hour, or until cooked through.
- Remove it from the oven, leave in tin and place in the fridge. Take the cheesecake out of the fridge about half an hour before you’re ready to serve it, as it tastes best at room temperature.